I understand that cook time versus weight is not linear – that makes sense to me. However, all things being constant, does a bird cook faster the longer it is in the oven? That is, if it takes 10 minutes to raise the core temp of the bird say, 15’celcius, does it take another 10 minutes to raise it another 15’C?

I’m not sure why, but I think not. The bird cooks from the outside in, leaving an ever decreasing surface area (or rather, an isothermal surface) over which the heat has to flow. Also, as the bird cooks, the mean thermal conductivity and specific gravity would be changing wouldn’t it….?

as the molecules move faster (inc in temp) that heat is transfered faster.

so if the bird is say 400 degrees F on the outside that heat will be transfered very fast to the inside....the bird starts out ar 38 degrees F until the outside heats up to a high temp...very little energy is transfered to the inside so small temp increase for a while till the thing actuall heats up on the outside....

also air is a crappy medium for convective cooking.....FAT is more dense so cooked in a fryer at 4oo degrees will take way less time as more molecules are hitting the outside of the bird per second thereby heating the outside and transfering their energy much faster.